Directions
- 1Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan with nonstick cooking spray.
- 2Add the chocolate sandwich cookies and 1/4 cup granulated sugar to a food processor and blend until fine crumbs form.
- 3Pour in the melted butter and pulse several times until the crumbs become evenly moistened and resemble wet sand.
- 4Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, leaving about 1/2 inch space from the top edge.
- 5Bake the crust for about 10 minutes until slightly puffed and fragrant. Remove from the oven and transfer the pan to the refrigerator to chill for 25–30 minutes until firm.
- 6In a small bowl whisk together the hot water, cocoa powder, and vanilla extract until smooth and glossy.
- 7In a microwave-safe bowl combine the chopped dark chocolate mini bars with 1/4 cup of the heavy cream. Microwave in 30-second intervals for about 1 minute total, stirring between intervals, until the chocolate melts completely. Whisk until smooth and silky.
- 8Stir the cocoa mixture into the melted chocolate until fully combined and glossy.
- 9In a large mixing bowl whip the remaining 2 3/4 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
- 10Transfer about 1 1/3 cups of the whipped cream to a separate bowl and set aside for topping.
- 11Add the 2 tablespoons granulated sugar and kosher salt to the remaining whipped cream and mix briefly until combined.
- 12Using a rubber spatula gently fold the chocolate mixture into the whipped cream in three additions until smooth and fluffy. Beat briefly for about 30 seconds to help the filling hold its shape.
- 13Remove the chilled crust from the refrigerator and spread the chocolate filling evenly over the crust, smoothing the top with a spatula.
- 14Place the pie in the freezer for about 1 hour until the filling becomes firm and sliceable.
- 15Meanwhile add the powdered sugar to the reserved whipped cream and beat lightly until smooth and pipeable. Transfer the whipped cream into a piping bag fitted with a star tip and refrigerate until ready to decorate.
- 16Remove the pie from the freezer and pipe decorative whipped cream dollops around the edge of the pie. Place a square of dark chocolate on each dollop for a beautiful garnish.
- 17Slice the pie into 6–8 pieces. Use a vegetable peeler to shave delicate curls from the remaining chocolate bar and sprinkle them over each slice before serving.
Ingredients
- Nonstick cooking spray, for greasing
- 1 package chocolate sandwich cookies
- 0.25 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 0.33 cup hot water
- 2.5 tablespoons dark cocoa powder
- 3 teaspoons vanilla extract
- 2 cups dark chocolate mini bars, chopped
- 3 cups heavy cream, cold, divided
- 2 tablespoons granulated sugar
- 0.25 teaspoon kosher salt
- 2 tablespoons powdered sugar
- 1 dark chocolate bar, cut into 10 squares
- 1 dark chocolate bar, for shaving curls
Equipment
9-inch springform panfood processormicrowave-safe bowlsmall bowllarge mixing bowlelectric mixerrubber spatulapiping bagstar tipvegetable peeler
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